Dried fruit and cocoa on the dry aroma; sweet ripe-plum and raisin fruit on entry; warm cinnamon and clove spice through the middle; a full body; and a finish of dark chocolate with a faint forest-floor note.
Buying Tips
Forest coffee: Much of Kaffa's coffee grows beneath the canopy of native forest; locals pick cherries from wild or semi-wild trees with little or no cultivation
Biosphere reserve: The Kafa forest became a UNESCO Biosphere Reserve in 2010, preserving a wealth of wild arabica genetic resources
Origin of the word: The word "coffee" is generally thought to be linked to the name Kaffa
Brewing Notes
French press: Medium-coarse grind, 92°C, 4-minute steep
Pour-over: 90°C at 1:15 for clearer fruit and spice